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Self-Care Foodie at Your Service
Have you ever thought about the connection between food and self-care? Eating healthy and exploring new recipes can be an exciting adventure. We're excited to launch our new Self-Care Ideas Self-Care Foodie at Your Service campaign, featuring Rose Elaine as our foodie expert. She'll be sharing mouth-watering recipes that you and your family will love. Check our recipes self-care made easy!
We're eager to hear your thoughts and feedback. Don't forget to take care of yourself today! Consider picking up one of our gratitude journals and following our Journaling Prompts . Share with us how food promotes self-love in your life.
Dig into these Delicious Recipes and tell us Your Favorite.
SCALLION DILL CREAM CHEESE
2/3 cup of cream cheese, slightly softened
3 scallions, thinly sliced
2 tsp. fresh dill, finely chopped
2 tsp. lemon juice
FOR BAGEL AND LOX
2 bagels, sliced and toasted if desired
8 slices Lox, sliced paper thin
2/3 c. spread on bagel
Thinly sliced tomato
Thinly sliced cucumber
Thinly sliced red onion
Capers
Fresh dill for garnish
Mediterranean Stuffed Tomatoes with Quinoa
1 cup cooked red or black quinoa
8 medium on-the-vine tomatoes
⅓ can quarter artichokes roughly chopped ½ cup feta cheese, plus a few tablespoons extra for topping 15 kalamata olives, sliced thin
1 tablespoon olive oil
2 cloves fresh garlic minced
ground sea salt, to taste.
Cook quinoa according to box instructions. Mix feta, artichokes, cheese, and olives together and fille cored tomatoes with the mixture and top with cheese. Bake for about 15 minutes.
Cream of Carrot Soup
2 Tablespoons of Olive Oil
1 large yellow onion, diced (2 cups)
1 celery rib, diced (1/2 cup)
2 lbs carrots, 8 large, peeled and sliced into 1/2” thick rings
2 garlic cloves, minced
2 tsp salt, or to taste
1/8 tsp black pepper
4cups chicken stock
1/2 cup milk
Saute olive oil, diced onion, celery, sliced carrots, minced garlic, salt, and black pepper, and stir; cook for 6-8 minutes; puree soup with an immersion blender. Add 4 cups of chicken stock and 1/2 cup of milk to a simmer.
Homemade Vegetable Soup
1 tablespoon olive oil
1/2 teaspoon Italian seasoning
1/4 teaspoon onion powder
One 15-ounce can of mixed vegetables with potatoes drained well.
Salt and freshly ground black pepper
One 14.5-ounce can of petite diced tomatoes with their juices
One 15.5-ounce cannellini bean with their liquid
Roast Chicken
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Pat the outside dry. Brush the outside of the chicken with olive oil and sprinkle with salt and pepper.
Roast the chicken for 1 1/2 hours or until the juices run clear. Remove the chicken. Slice the chicken onto a platter and serve it with tomatoes and lemon.
Stuffed Pork Loin
Stuffing:
Olive oil
½ cup chopped onion
½ cup chopped mushrooms
2 stalks of celery, chopped
3 cups bread crumbs
Salt and pepper to taste
Pork:
1 (4 pounds) boneless pork loin roast
Preheat the oven to 300 degrees F.
Saute onion, mushrooms, and celery for about 12 minutes. Stir bread until moistened, and season with salt and pepper.
Butterfly pork opens like a book, add stuffing and secure it in three places with kitchen twine. Place into a roasting pan. Roast for 2 1/2 to 3 hours.